Sunday Recipe: Chef Amee's Oatmeal Peach Muffins

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Chef Amee's Oatmeal Peach Muffins
Makes 12

16 oz. can of peaches, drained (or 3 fresh, diced peaches) 
1 tsp. baking soda      
10 Tbsp. butter, softened     
1 c. brown sugar      
2 eggs        
1/2 tsp. pure vanilla extract
1 1/4 c. regular flour or whole wheat pastry flour
1/4 tsp. salt 
1 1/2 c. rolled oats

· Preheat oven to 350 degrees and coat muffin pan with non-stick spray.
· Finely chop peaches with knives or in a food processor.  Place into bowl and add baking powder.  Set aside.
· In a large bowl, cream butter and sugar with a fork.  When mixture becomes smooth, add eggs and vanilla.  Quickly mix them in. 
· Add in peaches, flour, salt, and oatmeal. Stir to combine.
· Fill muffin liners about halfway and bake for 20-25 minutes.  Serve warm.

Poached Eggs
Serves 4

4 eggs        
1/4 c. vinegar       
optional: 4 pieces of bread

· Bring water to a boil in a saucepan and add vinegar.  (This will help set the egg.)  Lower the temperature to medium-high heat.  Break eggs one at a time into a ramekin to check the quality of the egg and to make ensure an intact orange yolk.
· Carefully add the eggs to the water and cook for 3 minutes.  The whites should be firm, and the yolks should remain liquid and covered with a film.  When the eggs are cooked, remove and quickly place into a cold bowl of water to stop the cooking. Drain on a paper towel. 
· Serve immediately on toast.  (To reheat, quickly dip into hot salt water.)  For amazing flavor, top with Heavenly Hollandaise Sauce.

For more information on Chef Amee Hoge go to